Chirinos, Peru

PROFILE: Plump & Jammy WITH NOTES OF Prunes, Red Apple, Brown Sugar ROAST: Medium Roast For Espresso Brewing

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ABOUT

Chirinos is a village in the province of San Ignacio, Northern Peru. With high altitude, fertile soil and traditional coffee varieties, the area’s economy has centred around coffee production for decades. This depth of local knowledge shows in the way producers consistently deliver specialty-level coffee with minimal agricultural inputs or soil treatments. Most farms are organic by default. Pickers are well practised in selecting only the ripest fruit, and producers use controlled extended fermentations that create fruity, expressive profiles without compromising cup quality.

Taking its identity from the village itself, Chirinos is a small regional blend made up of coffee from a local producer group, offering maximum flavour and traceability. The group works in an area Courtney visited in 2017, when its potential for exceptional quality was first recognised. We’ve now committed for a third year to purchasing from this group, having seen the quality improvements we hoped for achieved. We’re excited to once again highlight the trademark characteristics of this tiny village and its surrounds — exotic, fruity, super sweet, and vibrant beyond what most people might expect from Peruvian coffee.

SOURCING

ORIGIN: Chirinos, Cajamarca, Peru PRODUCER: Local producer group VARIETIES: Caturra, Bourbon, Catuai PROCESS: Fully Washed ALTITUDE: 1650 - 2000 masl PARTNERS: Caravela QUALITY SCORE: 86 HISTORY: Third year of purchasing LOT SIZE: 345kgs HARVEST: May - September

This fully washed Caturra from the Chirinos region of Cajamarca showcases Peru's coffee-growing potential at elevation. Produced by a local farmer group and roasted by Seven Seeds, the lot expresses itself through darker fruit and caramel-forward sweetness—prunes and red apple backed by brown sugar depth. Fully washed processing typically highlights clarity and brightness in a coffee's character, allowing the varietal's natural tendencies to emerge cleanly. At 1650–2000 meters above sea level, the Chirinos terroir supports the slower maturation that develops complex sugars and fruit compounds. This represents a straightforward yet satisfying expression of Peruvian mountain coffee, balancing accessibility with genuine flavor definition.